食品科学2017，Vol.38Issue(8)：37-42,6.DOI:10.7506/spkx1002-6630-201708007
浓香型白酒不同窖龄窖池窖泥中古菌群落结构分析
Archaeal Community Analysis of Pit Mud from Cellars of Different Ages for Luzhou-Flavor Liquor
摘要
Abstract
In this study,the archaeal community structure in pit mud from cellars of different ages used for the production of Luzhou-flavor liquor was researched by high-throughput sequencing technology.The diversity of archaeal community was analyzed and cluster analysis of pit mud with different cellar ages was performed based on the obtained data.Also,we investigated the effect of environmental factors on the archaeal community structure of pit mud with different cellar ages.The results were obtained as follows.The main archaeal phylum in the pit mud samples was Euryarchaeota (99％ of OTU),consisting of 7 genera.The diversity of archaeal community showed a decreasing trend with increasing age of pit mud.Similarly,the dominance of Methanobacterium and Methanocorpusculum showed a decreasing trend with increasing age of pit mud,contrary to Thermoplasmatales.Similarity of archaeal community structure between pit mud from 5-year-old cellars and pit mud from 100-year-old cellars was higher,while the diversity of archaeal community in pit mud from 30-year-old cellars was higher.The environmental factors with the greatest effect on the archaeal community structure of pit mud from different aged cellars were different.In summary,the archaeal community structure in pit mud with different cellar ages showed a significant difference,which might be part of what causes the different qualities of Luzhou-tlavor liquor produced from pit mud with different cellar ages.关键词
古菌群落/高通量测序/聚类分析/浓香型白酒/窖泥Key words
archaeal community structure/high-throughput sequencing/cluster analysis/Luzhou-flavor liquor/pit mud分类
轻工纺织引用本文复制引用
邓杰,卫春会,边名鸿,黄治国..浓香型白酒不同窖龄窖池窖泥中古菌群落结构分析[J].食品科学,2017,38(8):37-42,6.基金项目
国家固态酿造工程技术研究中心开放课题(2015k-246) （2015k-246）
固态酿造关键技研究四川省院士(专家)工作站项目(GY2014-02) （专家）
酿酒生物技术及应用四川省重点实验室项目(NJ2013-08) （NJ2013-08）
